Boston Butt

Smoked Boston Butt w/ Sweet Tangy Marinade

½ tbsp liquid smoke

½ cup brown sugar

½ tsp cayenne pepper

1 tsp thyme leaves

½ tsp ground marjoram

1 tsp onion powder

¼ cup teriyaki sauce

¼ cup cider vinegar

Place all ingredients in large zip lock bag and squeeze to blend well.  Add ¼ Boston Butt to zip lock back and let stand at least 4 ½ hours or overnight. 

Start a fire to get a good bed of hickory wood coals going in smoker grill.  Wrap meat loosely in aluminum foil.  Cook 2-2 ½ hours or until internal temperature is 165°.  Un-wrap the foil for last 15-20 minutes to brown up the Boston Butt and let stand 10 minutes before slicing or just pulling meat.

** If using a whole Boston Butt make the recipe times 4.  We only cook a quarter of the butt at a time. 

© Crackerberries 2013



Boston Butt Chili

In the winter time you cook a 3 lb Boston Butt in the rotisserie using Crackerberries special spice rub mix. Then you have a nice Sunday afternoon din-din of butt and candied sweet potatoes. After that you pull some butt and have pork sand-ridges with some spicy brown mustard on fresh sub rolls on Monday, you will have just enough butt left to whip up a chili. Oh, yeah, don’t forget to cook your crock pot beans on Saturday and have them for supper and then you’ll have the leftovers for chili on Tuesday.  In the summertime, smoke that Boston Butt on the grill. 



2 cups chopped Boston Butt
2 cups navy or kidney beans
1 jalapeno pepper, diced
1 Tbsp paprika
1 cup salsa
1 cup tomato sauce
1 tsp chili powder
¼ tsp cayenne pepper







Combine all ingredients in crock pot and simmer on low for 4 hours. Serve with jalapeno parmesan biscuits or Johnny cake.


© Crackerberries 2009